- 140g/5oz salmon fillet, with skin
- 250ml/10fl oz chicken stock
- 1 courgette, cut into ribbons with a vegetable peeler
- drizzle soy sauce
- 110ml/4fl oz white wine
- 110g/4oz cream cheese
- 2 tsp chopped fresh dill
- Heat the stock in a medium-sized saucepan and place a bamboo steamer on top. Add the salmon skin-side up and the courgette ribbons. Steam for 5-10 minutes, until the salmon is cooked through, then drizzle with soy sauce.
- Meanwhile, for the sauce, place the wine into a pan over a high heat. Boil for 4-5 minutes, or until the liquid volume has reduced by half.
- Add the cream cheese and whisk to melt and combine, then stir through the dill.
- To serve, place the salmon and courgette onto a plate and drizzle with the sauce.